Roasted Sweet Potatoes with Balsamic Drizzle

Roasted Sweet Potatoes with Balsamic Drizzle

Ingredients (Serves 4):

  • 150g sweet potatoes, (about 3 medium), peeled
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon butter



  1. Preheat oven to 225°C. Line a rimmed baking sheet with foil.
  2. Cut sweet potatoes into 12mm-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well.
  3. Spread out in a single layer. Bake until tender when pierced with a knife, 25 to 30 minutes. Season with salt and pepper.
  4. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.)
  5. Swirl in butter. Drizzle the sauce over the sweet potatoes.


Tips & Notes:

Make Ahead Tip: 

The balsamic drizzle (Step 2) will keep in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a little water if the syrup has thickened too much, before drizzling over the roasted sweet potatoes.

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